Author Notes:This is a dish that will satisfy even the heartiest appetite. It's meat, potatoes and salad, all in one bowl, and the components are chopped so it's easy to eat - no knife necessary. I use bottom round, a cut that is both flavorful and inexpensive. This cut can be tough if not treated properly, but a winey marinade enhances its beefy flavor and helps to tenderize the meat. —lastnightsdinner

Food52 Review: Beef and blue cheese are always a great combo. And when you throw potatoes, tomatoes, peppery greens and homemade pickled onions and garlic croutons into the mix, how can we say no? While it has many different components, we love the way this salad came together; all of the vegetables and the meat end up coated in a slightly creamy combination of dressing and blue cheese. Lastnightsdinnr saves time (and an extra bowl) by using the same mixture of red wine, sherry vinegar and olive oil to marinate the steak and serve as the dressing for the salad. The onions (we used shallots), which pickle gently in salt, sherry vinegar and juniper berries while you prepare the rest of the salad, contribute subtle acidity and sweetness. Lastnightsdinner calls for bottom round, which is relatively inexpensive but has excellent flavor with a tender bite. To make our garlic croutons, we rubbed two thick slices of stale country bread with a clove of garlic, cut the bread into 1-inch cubes and toasted these in the oven at 350°F for about ten minutes. -A&M —The Editors

Commenting way late, but I loved, LOVED the pickled onions. When I made this I used some grilled green tomatoes instead of grape/cherry--only because I had to use them before they expired, but they were a good substitution.

There are so many variables when buying grass-fed - the breed of cattle and the way they're butchered just to start. The beef we get from our favorite vendor worked great in this when I tested it, but flat iron would be a great choice, too.

Hi Ingrid - My beef came from Beaverhead Farm in Jamestown, RI. They're a small, local farm and I'm not sure they ship. I've tried and enjoyed La Cense beef, so that would be a good option if you can't find a local source.